Try this easy vegan black bean enchiladas recipe—flavorful, filling, and completely plant-based. Ideal for dinner or meal prep.
Ingredients
For the Filling
- 2 cups cooked black beans (or canned, drained & rinsed)
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
For the Sauce
- 1 ½ cups tomato sauce
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp chili powder
- ½ cup water or vegetable broth
- Salt to taste
Other Ingredients
- 8–10 corn or flour tortillas
- ¼ cup chopped fresh cilantro (for garnish)
- Optional: vegan cheese for topping
Instructions
First, preheat your oven to 180°C (350°F).
Meanwhile, heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic. Then, sauté for 3–4 minutes until softened.
Next, add black beans, cumin, smoked paprika, chili powder, salt, and pepper. After that, cook for another 2–3 minutes, stirring to combine flavors. As a result, the filling becomes fragrant and well-seasoned.
Meanwhile, prepare the sauce by combining tomato sauce, tomato paste, smoked paprika, cumin, chili powder, water, and salt in a small saucepan. Heat gently until warm.
Now, spread a thin layer of sauce on the bottom of a baking dish. Then, fill each tortilla with the black bean mixture, roll them up, and place seam-side down in the dish. Next, pour the remaining sauce over the enchiladas and sprinkle with vegan cheese if desired.
Finally, bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese (if using) is melted. After baking, garnish with fresh cilantro and serve warm.
💡 Tips for Perfect Vegan Black Bean Enchiladas
- First of all, lightly warm tortillas before rolling to prevent cracking.
- Additionally, mash a few beans in the filling for a creamier texture.
- Moreover, adjust spices to taste for mild or spicy enchiladas.
- For extra flavor, toast the tortillas briefly in a dry skillet before assembling.
- Lastly, serve immediately for best texture, or refrigerate and reheat gently.
🔄 Delicious Variations
- Sweet Potato & Black Bean Enchiladas: Add roasted sweet potato cubes to the filling. As a result, the enchiladas are sweeter and more hearty.
- Spinach & Black Bean Enchiladas: Mix fresh spinach into the filling. Consequently, it increases fiber and nutrients.
- Cheesy Vegan Enchiladas: Add vegan shredded cheese to the filling or topping. Then, the flavor becomes rich and indulgent.
- Spicy Enchiladas: Add chopped jalapeños or hot sauce. In this way, you create a spicier, bolder version.
- Creamy Cashew Sauce Enchiladas: Replace tomato sauce with a cashew-based sauce. Therefore, it’s creamy and nutty.
🌱 Health Benefits
- High in plant-based protein from black beans.
- Rich in fiber, supporting healthy digestion.
- Contains vitamins and antioxidants from bell peppers and tomato sauce.
- Completely vegan and dairy-free, reducing saturated fat intake.
- Overall, this is a hearty, nutrient-dense, and satisfying meal.
🧒 Kid-Friendly Version
- Reduce or skip chili powder for milder taste.
- Use soft tortillas for easier rolling and eating.
- Serve with a mild vegan cheese to appeal to children.
- Consequently, even picky eaters enjoy this flavorful, healthy meal.
🧮 Nutrition Facts (Per Serving – Approx.)
- Calories: 280 kcal
- Carbohydrates: 45 g
- Protein: 12 g
- Fat: 6 g
- Fiber: 10 g
- Sugar: 5 g
- Sodium: 400 mg
(Values may vary depending on exact ingredients used)
🍽️ Serving Suggestions
- Serve with vegan sour cream or guacamole.
- Pair with a fresh green salad or Mexican rice.
- Great for meal prep; store in the fridge and reheat gently.
- Perfect for family dinners, parties, or weeknight meals.
